Brown Butter Honey Oat Shokupan

1: In the morning, make your sweet stiff starter. It’s ready to be used when it doubles or triples, ~7-8 hours at 80F. Could take more or less time depending on your starter. Meanwhile, make your brown butter.

2: In the evening, make your tangzhong. Cover and let cool for 10 minutes.

3: Mix everything except butter in a stand mixer until dough comes together.

4: Add butter and mix until dough achieves window pane.

5: Form dough into a ball, cover, and proof for 2-3 hours in a warm environment. Dough should rise slightly. Place into the fridge overnight.

6: The next morning, divide dough into 3 equal portions. Form each into a ball, cover, and rest for 20 minutes.

7: Shape the dough by rolling it into a long oval, then fold into thirds, roll again to press out any air bubbles, then form into a log.

8: Spray the surface of the dough with water or roll over a damp towel, then roll it in some oats. Place into a 20x10x10cm tin.

9: Cover and proof until it fills up 90% of the tin.

10: Bake at 355F for 35-40 minutes. Tent with foil if the top is getting too brown.